1407-LiveLocal-recipe_0000s_0000_TuscanPorkMiniPies

Tuscan Pork Pie

Ingredients

1 tbsp (15 mL) vegetable oil
1 lb (500 g) pork shoulder, trimmed of excess fat and cut into ½ -inch cubes
1 medium onion, chopped
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (30 mL) balsamic vinegar
¼ cup (50 mL) chopped dried plums
1 cup (250 mL) white wine
1 tbsp (15 mL) plum jam
2 small carrots, diced
Salt and pepper to taste

Directions

  1. Soak the dried plums in 1/2 cup (125 mL) of the white wine.
  2. Sweat the chopped onion with the rosemary on medium-low heat for 10 minutes, stirring occasionally. Add the pork, vinegar, plums and wine until fork tender (1 hour to 1-1/2 hours), adding the carrots and plum jam during the last half hour.
  3. Cool the filling completely.
  4. i Roll out half the pastry to fit a 10-inch pie plate and fill with the pork filling.  Roll out second half of pastry to top the pie.  Crimp the edges to seal.  Cut several small slits in the top of the pie and brush with an egg wash if desired.  Bake at 375°F (190°C) for 1 hour until golden.

 

No Fail Pastry

Ingredients

3 cups (750 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) cold unsalted butter, cut in 8 pieces
1/2 cup (125 mL) cold vegetable shortening, cut in 8 pieces
1/3 cup (75 mL) cold water
2 tbsp (25 mL) white vinegar

Directions

  1. In a bowl, combine flour and salt. With a pastry blender or fingers, cut in butter and vegetable shortening until mixture resembles bread crumbs.
  2. Combine water and vinegar and sprinkle over flour mixture a little at a time tossing together with a fork until the pastry is moist enough to hold its shape when a little piece is pressed between the fingers.
  3. Gather pastry into a ball — it should not feel sticky.
  4. Flour the counter or pastry board lightly. With a floured rolling pin, roll the pastry out into a rectangle approximately 8 x 12-inches (20 x 30-cm). Fold the pastry into thirds like a letter. Turn the dough so the open edges face you and roll out into a rectangle again. Repeat this procedure again. Cover dough with plastic wrap and chill one hour.

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